Tiki Chicken
Tiki Chicken
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 668
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 69
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 59
- Cholesterol
- 166
- Sodium
- 1329
- Total: 1 hr 15 min
- Prep: 30 min
- Cook: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 668
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 69
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 59
- Cholesterol
- 166
- Sodium
- 1329
- Total: 1 hr 15 min
- Prep: 30 min
- Cook: 45 min
Ingredients
2 onions, chopped
2 tablespoons vegetable oil
2 tablespoons shredded coconut
1 teaspoon garlic paste
1 teaspoon ginger paste
2 tablespoons ground coriander
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
Salt
2 pounds boneless chicken breasts, chopped into small cubes
1 cup tomato sauce
4 servings cooked basmati rice
Fresh cilantro, for garnish
Directions
- Saute half the onions in 1 tablespoon oil in a saute pan until translucent, then add the coconut and cook until soft. Remove from the heat and blend in a food processor with a little water to form a puree. Set aside.
- Saute the remaining onions in 1 tablespoon oil until golden brown. Add the garlic and ginger pastes and cook for 2 minutes over medium heat. Stir in the coriander, chili powder, cumin, turmeric and some salt and cook for 2 minutes more. Add the chicken and saute for 5 minutes, and then pour in the tomato sauce and coconut-onion puree. Bring to a boil and cook for 30 minutes.
- Divide the chicken into four equal portions, placing each over a bed of warm basmati rice. Garnish with cilantro.
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